22.2.16

Yeah this is carrot pappardelle with smoked paprika/tomato sauce. And basil. The "noodles" were cut with a mandoline, a bit too death-defying. May need to look into a spiralizer. Cooking time on the "noodles" is roughly 10-12 minutes, and don't boil them: cook them in the sauce.

10.2.16

9.2.16

Above: Hindeloopen and the sloppiest little cemetery in Nederland (from 1570). Below: not a camera trick, that is really the size of the XL Tosti with cheese from De Nylander at De Hinde, pretty good actually despite its giant-size gimmickry; meandering through the empty streets of Hindeloopen; cool tiles at the Museum Hindeloopen; then off to Workum, also abandoned in the off-season, where we spent the evening eating deer meat (ok just me) and suikerbrood and making unwise bets on pool games in a completely empty disco/billiards bar, then back to our completely empty hotel.

In the morning, our (giant) kind-of German hotel breakfast (including more suikerbrood); then a drive off along the coast through Arum, Kimswerd, Oudebildtzijl, and 17 other places continuing to look for the next Ferndale.

background info!!!

This is an often-NSFW kitchen notebook that also occasionally threatens to turn into something else and fails, thus remaining its same old cryptic and superficial self. These posts begin to fail to explain (start at the bottom).